Monday, August 1, 2011

Ayala Varuthathu / Fried Mackerel






"Ayala varuthathundu karimeen porichathundu.
Kodampuli ittuvecha nalla chemmeen curryumundu..."



While humming along I do admit my space being a predominantly vegetarian one. Still, at times I can't help sneaking  posting a few which top my list of favourites.'Ayala' or the Indian mackerel is my most favorite one while fried, the Kerala way!This again, was made back in Kottayam and here goes the recipe..


Ingredients:

Ayala / Indian Mackerel -5 nos  weighed  3/4 kg
Red Chilly Powder-2 tbsp- more or less as you prefer
Ginger -1” piece
Garlic- 4 large cloves
Small onions- 5 medium
Dhania /coriander powder- 1 tsp (optional)
Turmeric powder -3/4 tsp
Pepper powder -1 tsp
Curry leaves - A small sprig
Salt - to taste
Oil - 3/4 cup - for shallow frying (if 1/2 kg of fish is used, use 1/2 cup of oil)

Method:

Clean the fish,wash and make slits on both the sides. Keep aside.



Grind ginger, garlic, small onions, red chilly powder, pepper powder,  turmeric powder and salt with just enough water to a smooth paste. Pulse the curry leaves last.This is the marinade which is applied on the slices(let the pieces be not wet after cleaning).Apply marinade on the fish making sure it is coated all over the surface and the slits, liberally. Arrange on a tray or a container and let it stay for at least an hour.




Heat oil in a shallow pan with high edges,Slide one at a time, carefully.Close it with a lid to avoid any spluttering out due to the moisture content on the fish and the marinade.Check after 3-5 minutes whether done, esp the under side of the pieces which is in contact with the pan.Turn over carefully so as to let the other side to get fried as well.Keep the flame medium to facilitate a balanced sort of frying and avoid the marinade seeping into the oil or the slices getting burnt on surface with uncooked insides.


While the just brown pieces are cooked and soft, a little more time makes the pieces crisper. The deepness of frying is purely according to ones own preference. A tsp of vinegar or lime-juice added to the marinade is to contribute a touch of tanginess and is optional.



Serve hot with rice and curry.

20 comments:

  1. When I saw the title,the song immediately came to my mind and I was amused to see it as the introduction song;).Looks like you sisters really had a great non-veggie time back home!

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  2. i am drooling rite now..yummyyyy

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  3. Excellent looking crispy mackerel fish. Can't stop drooling over it.

    Deepa
    Hamaree Rasoi

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  4. ohhh my my....this is so yummy...droolinggg...i want fish fry now :)

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  5. Looks so tempting and delicious ...

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  6. There is one baked fish doing the rounds... will let u in on the recipe :)

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  7. My daughter saw it yest night and was asking for fish at around 10PM :) Yummy looking!!

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  8. Ingane kothipikkalle...soo tempting.

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  9. Shoo...super aayittundu...kandittu kothiyavunnu..

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  10. Mmmmm,mouthwatering.Tempting to eat it now.

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  11. hi bharathi,Nice to come across a good blog as yours.thnks for your comment on my blog

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  12. Looks so colored !!! You give me inspiration of making fish curry for my family tonight! This is so colored and delicious ! Thanks for sharing....

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